Dehydrated flour mix and process of making the same



Patented Oct. 8, 1935 UNITED STATES PATENT OFFICE OF MAKING John D.Duff, Pittsburg Grafton, Pa., assignors a corporation of Penna NoDrawing. Applic THE SAME h, and Louis E. Dietrich,

to P. Dufl & Sons, Inc., ylvania ation June 13, 1933,

Serial No. 675,649

3 Claims.

Our present invention relates to a dehydrated mix or flour adapted toproduce edible products by adding fluidand cooking or baking as well asto the process of making the same and more specifically to such aproduct and process which enables us to utilize fresh eggs therein, thepresent invention being a continuation in part of our copendingapplications Serial No. 501,468, filed Dec. 10, 1930 (now Patent No.1,931,892), Serial No. 675,646, filed June 13, 1933 (now Patent 'No.1,959,466), Serial No. 675,647, filed June 13, 1933 and Serial No.675,648, filed June 13, 1933.

In our aforesaid copending applications and patents we have pointed outthe defects and disadvantages hitherto accepted of necessity by thehousewife in making such products as well as certain commercialdisadvantages which we have overcome, such processes and products havinga more or less psychological disadvantage in that they contain dried orpowdered eggs which, while entirely satisfactory in many ways, areconsidered by some as inferior material. The housewife and thepurchasing public in general seem to prefer fresh eggs and hence the useof dried or powdered eggs is somewhat of a handicap from a psychologicalstandpoint.

We have found, however, that we can practice the processes of ourcopendingapplications and patents and produce the products made possiblethereby without the use of dried or powdered eggs and such accordinglyconstitutes one of the objects of our present invention.

Another object of our invention includes the use of fresh eggs in makingthe products by means of the processes contemplated by our copendingapplications and patents.

Another object is to eliminate any psychological handicap involved inthe use of dried or powdered eggs by so modifying our processes andproducts that the use of fresh eggs is made possible.

A still further object contemplates the improvement of the emulsionformed by the shortening and molasses due to the enhanced emulsifyingeffect of the albumen in the eggs.

An additional object of our invention lies in producing a dry mixcontaining fresh eggs in which the volatiles of the eggs are entrappedin a manner analogous to the entrapment of the molasses volatileselsewhere stated.

Other objects and advantages will be understood by those skilled in thisart or will be apparent or pointed out hereinafter.

In one preferred form of our present invention we substantially followthe process set forth in our above noted application Serial No. 501,468,filed December 19, 1930 (now Patent No. 1,931,892) although, as will behereinafter pointed out, we may also use the present invention inconnection with our other copending applications. Accord- 5 ingly, weplace molasses and shortening in the bowl of a dough mixing machine.This bowl is provided with means for heating the same which may, forexample, consist of a steam coil inserted into the bowl or a suitableJacket around the bowl 10 through which the steam or other heatingmedium may bepassed. The bowl is also provided with suitable stirring oragitating means. Accordingly, the molasses and shortening are subjectedto heat and agitation in the bowl and if 15 we desire we may also addsalt and sugar thereto, although these latter two ingredients may beomitted at this stage and added later with the other dry ingredients aswill be understood from our copending applications. To such molasses 20and shortening, with or without the salt and sugar, we add fresh eggseither at the same time the shortening and molasses are put into thebowl or during the heating and agitation thereof. The albumen of theeggs aids in the emulsification 25 and produces a better, more completeand more stable emulsion. At the same time the values in the eggs arefully utilized and there is no prior fixation or other conversion of thealbumen or other egg constituents so as to represent an in completeutilization of sucheggs. The amount of fresh eggs added is such anamount as constitutes from about 5% to about 20% of the weight of thewet dough which is eventually formed after the flour has been added. Apreferred amount of fresh eggs in the case of gingerbread is about 5% ofthe weight of the wet dough.

After the fresh eggs have been added and exerted their action on theshortening and molasses we then gradually add flour to the emulsionuntil 40 a dough is formed in accordance with our aforesaid Patents1,931,892 and 1,959,466 and our other applications. The dough formed iswhat we have termed a wet dough and considering the weight of the wetdough the fresh eggs constitute 45 5 to 20% thereof as above explained.The dough is, of course, suitably kneaded or the like and is then readyfor drying.

We may dry the dough in a variety of ways. We may, for example, roll thedough into a rela- 50 tively thin sheet which is dried by subjecting itto the influence of a blast of warm air, or we may divided the doughmechanically into relatively small pieces which may be placed on traysor dried in a suitably heated drying cabinet. We 55 is known as a vacuumdrier of the shelf type. This consists of an enclosed vacuum ovenprovided with shelves on which trays are-adapted to be placed. The ovencan be heated to the desired temperature by means of steam or otherheating medium and the chamber within the oven is adapted to besubjected to a vacuum. We fill the dough to the desired depth in thetrays and then place the trays on the shelves in the drier. Afterclosing the door of the oven we so pass steam therearound so as to raisethe temperature of the dough to about 160 to 1 R, which we term a mildheat, and which has no cooking or baking action on the ,glutinous orother characteristics of the flour or other materials in the oven. Atthe same time we subject the dough to avacuum of 28 to 29 inches so thatthe dough is dried under mild heat and vacuum. i

The drying is continued until the dough becomes -a hard dry mass. Thismass, due to the processing, is so constituted that the individualingredients making up the same are unidentifiable as such. For thisreason particularly we are convinced that processing has placed theingradients so far added in a new physico-chemical relationship. Thisview is reinforced by' the fact that the ultimate baked or cookedproduct has new and improved characteristics as to taste, texture, etc.

'After the dough has been dried in any of the ways above stated, exceptwhere it has been spray dried, we then reduce the same to a suitablestate of subdivision'by grinding, pulverizing or the like.

In general, such state of subdivision should be relatively fine so thata free flowing product results and for this purpose we have found 20mesh to be satisfactory, although we are, of course, not limitedthereto.

The desired state of subdivision having been :reached the mix ispractically complete as all that we need then do is to intimatelycommingle the remaining dry ingredients with the dry powdered dough.Thismay be conveniently done by spreading the dry flour on a flatsurface and sprinkling thereon the remaining dry ingredients which maythen be all thoroughly mixed by raking or scooping operations. If weprefer we may place thedry powdered dough and the remaining dryingredients in a suitable revolving mixing drum. The product secured issold as a new article of commerce and is utilized by the purchaser byadding water or milk and then baking or cooking in the usual manner.

In making a gingerbread, for example, we make use of the ingredients setforth in our Patent 1,931,892 of October 24, 1933 with the exceptionthat the powdered whole egg is eliminated and is replaced by fresh eggsas above described.

As already stated the percentage of fresh eggs for a gingerbread amountsto about 5% of the weight of the wet dough. The other ingredient arepresent in approximately the same proportions as set forth in ouraforesaid patent. I

In connection with the shortening used in the present invention we maymake use of any of the shortenings set forth in our copendingapplications and patents and the same considerations are herein involvedas are there set forth.

It is to be understood that the foregoing is intended in an illustrativesense rather than in a limitative sense. We contemplate variations inthe percentages of the above ingredients depend ing upon the ultimateproduct desired. In addi- 15 tion, certain of theflavoring or seasoningingredients may be omitted where they are not necessary or desired andother more suitable ingredients may be put in place thereof. For example, we can prepare by the present process 20 a variety of types offlours from which can be made a number of different pastry products andthese can be readily accomplished without de parting from the spirit andscope of our present invention. We may, for example, make a brown 2!bread flour by substituting brown bread flour for the wheat flour andvarying the percmtage of 'the shortening together with the omission ofcertain of the flavoring agents. Similarly, a spice cake or devil's foodcake can be made by making appropriate changes as is understood by thoseversed in the baking art.

What we claim as new and desire to secure by Letters Patent is:

l. A process of making a dehydrated mix from which an edible product maybe made by adding moisture and cooking or baking which includes thesteps of making an emulsion'of molasses, shortening and fresh eggs,adding flour to make a dough, drying the dough, grinding it to a suit-40 a dough, drying the dough under mild heat and 50 vacuum, grinding itto a suitable state of subdivision and commingling therewithpredetermined dry ingredients to complete the mix in accordance with theultimate desired nature thereof.

3. A process of making a dehydrated mix from 56' which an edible productmay be made by adding. moisture and cooking 'or baking whichincludes thesteps of emulsifying molasses and shortening under heat and agitation,adding fresh eggs thereto under agitation and then adding flour do tomake a dough, kneading the dough, drying the dough at about -170" F. andunder a vacuum of about 28-29 inches, grinding it to a suitable state ofsubdivision and commingling therewith predetermined dry ingredients tocomplete the 05 mix.

JOHN D. DUFF. LOUIS E. DIETRICH.

